An easy but impressive weeknight dinner that’s perfect for the colder months. Just brown some chicken, blitz up a quick sauce in the blender and let the oven do the work.
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Serves
4
Delica Pumpkin
Bone-In Skin-On Chicken Thigh
Fresh Coriander
Thai Red Curry Paste
Coconut Milk
Chicken Stock Cube
Water
Fish Sauce
Light Brown Sugar
Lime
Cooked Rice
Serves
4
Delica Pumpkin
Bone-In Skin-On Chicken Thigh
Fresh Coriander
Thai Red Curry Paste
Coconut Milk
Chicken Stock Cube
Water
Fish Sauce
Light Brown Sugar
Lime
Cooked Rice
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Step 1.
Heat the oven to 200°C. Trim, halve and scoop the seeds out of the pumpkin. Chop it into 3cm thick chunks then place in a large baking dish.
Step 2.
Get the chicken thighs in a cold frying pan, skin side down. Set it over a medium heat and cook for 10-mins without turning until the skin is golden brown. Transfer the thighs to the baking dish, resting them on top of the pumpkin.
Step 3.
Meanwhile, pick the coriander leaves and add the stems into a blender with the curry paste, coconut milk, crumbled chicken stock cube, water, fish sauce and sugar. Blend until smooth then taste and season with more fish sauce or sugar, if needed.
Step 4.
Pour the sauce over the chicken and pumpkin. Pop it in the oven for 35-40 mins until the pumpkin is tender and the chicken is cooked through.
Step 5.
Before serving, reheat the rice.
Step 6.
Serve the chicken and pumpkin curry with the rice. Garnish with a lime wedge and the coriander leaves.
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